Naan
This yeast-risen bread should be cooked in a clay oven called a tandoor, which is why it is often called tandoori naan. The smoky flavour of the tandoor, the crisp crust where the loaf has been kissed a little too fiercely by the flame, and the soft, slightly sweet centre combine to make this one of the most popular of Indian breads. It is still worth trying in a conventional griller or oven. Makes 8.
- (30 g) (1 oz) fresh compressed yeast or 1 sachet dried yeast
- 3 tablespoons lukewarm water
- 3 teaspoons white sugar
- (125 ml) (4 fl oz) (1/2 cup) natural yoghurt
- 1 egg, beaten
- 3 tablespoons melted ghee or butter
- 2 teaspoons salt
- approx. (500 g) (1 lb) plain (all-purpose) flour
- 2 tablespoons poppy seeds or nigella seeds
Sprinkle yeast over 3 tablespoons warm water in a bowl and leave for 5 minutes to soften, then stir to dissolve. Add 1 teaspoon sugar and leave in a warm place for 10 minutes or until it froths. If it doesn't froth, check the expiry date of the yeast and start again with a fresh batch.
In a small bowl beat half the yoghurt until smooth, mix in remaining 2 teaspoons sugar, beaten egg, ghee or butter, salt, and an extra 1/2 cup lukewarm water. Stir in dissolved yeast.
Put 2 cups flour into a large bowl, pour in liquid and beat hard until a smooth batter forms. Add remaining flour a little at a time and when it becomes too stiff to stir, knead on a floured board for at least 1 minutes, or until dough is smooth and elastic. Shape dough into a ball and transfer to a warm, greased bowl. Turn dough over once so top is greased. Cover and leave in a warm place until doubled in bulk (time will vary according to room temperature). Test by pushing a finger gently into the dough. If it holds an impression it is ready. If the hole fills up, leave dough longer.
Punch down the dough and divide into 8 equal balls. Leave to rest for 10 minutes. Shape each ball of dough into a circle thinner in the centre than the edges. Put one side of the circle outwards, forming a teardrop shape about 20 cm (8 in) long and 12 cm (5 in) wide at the base. The size governs how thick the bread will be, which is especially important when grilling.
To grill: Preheat grill on medium heat. Spray loaves lightly with water or brush with some of the remaining yoghurt and sprinkle lightly with seeds. Place on tray as many as will fit without touching and grill, about 12 cm (5 in) away from heat source. Grill for at least 3 minutes on each side or until risen and golden brown. It is important not to have the heat too close or the outside will brown but the inside may be doughy and half raw.
To bake: Preheat oven to very hot, 230 degrees C (450 degrees F). Preheat 2 ungreased baking trays. Brush loaves with remaining yoghurt and sprinkle with seeds. Place 2 or 3 loaves on each baking tray and bake for 10 minutes or until risen and golden.
Garlic Naan
This simple variation is delicious when well done, but harsh and raw tasting when not handled with care. Crush a small clove of garlic with 1/2 teaspoon salt and mix it into the yoghurt which is brushed over the naan before baking or grilling. Many restaurants take the short cut of simply scattering soaked dried minced garlic heavily over the loaves, giving garlic naan a bad name and a reputation for losing you friends!
- Charmaine Solomon's Encyclopedia of Asian Food
The complete cookbook with ingredients, techniques and over 500 recipes
Periplus Editions
- Publication Date: September 1998
- $39.95- Hardcover - Amazon@TKL - ORDER
- ISBN: 962-593-417-0
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